Method
• Soak the tamarind in water for about an hour and extract the pulp.
• Dry roast the chillies, coriander seeds, fennel seeds, mustard seeds, cumin seeds, methi seeds and turmeric.
• Heat little oil in a pan and roast the onions, ginger garlic paste.
• Use little water and grind the above 3 steps to a fine thick paste.
• Heat oil in a pan. Add the curry leaves.
• When they splutter, add the paste, salt and bring it to a boil.
• Add the fish and cook for 10mins.
• Serve hot with rice.